Dining Out in London - Tibits

A Mix of Delicious Vegan Dishes - Tibits

I learned about Tibits from Chef Chloe Coscarelli's list of "must dine at" places in London. I was out and about on the Bank Holiday (May 4) enjoying the beautiful weather when I came across the lovely alley, known as Heddon Street with a handful of restaurants that had plentiful outdoor seating. Tidbits founded by three Swiss men is a vegetarian buffet-style restaurant that is pay-by-weight. I'll admit, this turned me off a bit before going. You might assume (like I did) when the kitchen tries to create so many dishes, 40 in total, and keeps them out for everybody to pick at, that the quality suffers. It did not, let me tell you! I enjoyed my meal so much that I cleared my large plate then went back for takeout on both dinner and desserts. I think I shocked the cashier when I downed so much food! I made sure to come back for another visit later in my trip, too.

The rare find, a vegan creamy dressing!

Tibits offers a ton of vegan and gluten-free options, everything is labeled and it seemed at least 90% of the options were vegan. You'll find a mix of hot and cold sides and entrees. Some of the highlights on my plate were the Swiss Chard Lasagna, Orcchiette Pasta with Tofu, Japanese Noodle Salad, Creamy Herb Dressing, Gnocchi, Falafel, Red Pepper Hummus. For dessert I was already thrilled to have more than one vegan option so I took a whole box home with me of Sticky Toffee Pudding, Chocolate Chai Cream, Rhubarb and Apple Crumble and Victoria Sponge Cake. I also ordered a fruit juice that sounded appealing, named Tutti Frutti, with orange, kiwi, apple, pear, banana, and sea buckthorn syrup (what's this? I didn't know either, it's an herb with many health benefits including vitamin C)!

Tutti Frutti Juice - Tibits

I could eat here almost everyday, but cost-wise, it can get expensive if you're not careful, my first plate cost about $15 USD. There is so much variety, so much to choose from, and everything I tried was delicious. Buffets can be overwhelming, so given more time I would soon discover my favorite items, until next time... or maybe a trip to Switzerland?

Tibits

12-14 Heddon Street

London, England W1B 4DA

Tibits Website

Tibits on Heddon Street in London

Dining In - Kate Middleton's Pasta Alfredo

Kate Middleton's Pasta Alfredo - Chloe's Vegan Italian Kitchen

I first made this dish last December for Christmas. I had just gotten Chloe Coscarelli's new cookbook Chloe's Vegan Italian Kitchen (buy yourself a copy here to fully enjoy!) and was rapidly making my way through it. My mom helped a lot with this one! It makes a huge batch when using one pound of pasta so get ready for leftovers, or feed to a large group.

I just made this again for dinner for my boyfriend and I. With a reminder on the taste, I can say it's on the sweeter side because of the caramelization of the vegetables. It's not your traditional alfredo sauce and without any soaked nuts to add fat it left me wanting a slightly creamier, more satiating sauce. Regardless it's still a good dish and with the added homemade vegan Parmesan (a little on the sweet side, as well) it was enjoyable. I don't know if it lives up to the adorable name, but for how easy it was to prepare it's worth a try!






Pasta Alfredo

12 oz. cauliflower florets, fresh (use a kitchen scale to measure)
5 garlic cloves, whole
1 onion, sliced
1/4 cup olive oil
1 1/2 teaspoons sea salt
1 pound fusili pasta (I used Trader Joe's Gluten-Free Brown Rice Fusilli)
2 cups almond milk
2 tablespoons lemon juice
Ground black pepper
Italian parsley, fresh, for garnish


Parmesan Topping
1/2 cup blanched almonds
1 tablespoon nutritional yeast
1/2 teaspoon sea salt
1 teaspoon maple syrup


To Prepare Pasta Alfredo:

Cauliflower, Onion, and Garlic Cooking

Preheat oven to 425 degrees. Mix cauliflower, garlic, and onion with olive oil in a large baking pan, season with sea salt. Cook for 30 minutes, stirring a few times, and remove from oven when vegetables are fork tender.

While vegetables are cooking, prepare the pasta according to package in salted water. Drain and rinse, particularly if using gluten-free pasta as the water gets cloudy.

In a blender, add in cooked vegetables, almond milk, lemon juice, and remaining 1/2 teaspoon of sea salt. Blend until smooth. Toss sauce with the cooked pasta and add pepper to taste. Top with parsley garnish and Parmesan topping.

To Prepare Parmesan Topping:

Making Blanched Almonds

In a food processor, combine blanched almonds, nutritional yeast and sea salt. Pulse until it forms a crumble. Add in maple syrup and pulse again. Use this to top each serving of the pasta alfredo. 

Parmesan Topping - Chloe's Vegan Italian Kitchen

Leftover Parmesan Topping!

Dining In - Pesto Mac 'N' Cheese

Pesto Mac 'N' Cheese - Chloe's Vegan Italian Kitchen

Eating this dish felt like being a kid again. It's mac 'n' cheese for one thing, but it's also colorful with a bright orange pasta sauce and bright green pesto topping. It'd be a great dish to make in the summer, but we loved it just as much in the winter. :) I made this to enjoy as dinner with my non-vegan boyfriend. I was worried it, served with the Creamed Spinach wouldn't be enough of a meal, but I'm happy to report it was a winner for both of us and we were very full! The sauce was creamy and cheesy from the blended roux made with nutritional yeast. The basil pine nut pesto was spot on, adding more salt to the dish. This makes a huge batch, which for us often results in overeating, but you could save lots for leftovers or serve to a bigger group (like for a summer BBQ... that unfortunately is months away).

Mac 'N' Cheese
1 pound elbow pasta (I used gluten-free brand Tinkyada) 
3 tablespoons olive oil
1/3 cup flour (or gluten-free flour to make it a fully GF dish)
2 garlic cloves, minced
3 cups almond milk
1/2 cup nutritional yeast
2 tablespoons tomato paste
2 teaspoons sea salt
1 tablespoon lemon juice

Pesto Sauce
2 cups basil leaves, packed
1/4 cup pine nuts (I used raw)
2 garlic cloves
1 tablespoon lemon juice
3/4 teaspoon sea salt (I found the pesto to be too salty, so next time I'll reduce this)
1/4 cup olive oil


To Prepare Mac 'N' Cheese:

Gluten-Free Elbow Pasta

Begin by preparing the pasta according to the package, and adding a pinch of salt to the water. Drain and rinse the pasta. I do this more often when using gluten-free pasta to wash away the milky-looking cooking water. Set aside.

Make the cheese sauce by blending flour and olive oil in a medium saucepan. This looks like a pale green paste and I was worried about cooking it too long for fear of burning it, but Chloe suggests cooking for 3-5 minutes. Add minced garlic and cook for just a minute. Next add almond milk, nutritional yeast, tomato paste, and salt. Stir and bring to a boil. Simmer on low heat to allow to thicken. Remove from heat and stir in lemon juice.

Roux in the Making - Flour, Oil, Garlic

Vegan Cheese Sauce

Toss cooked pasta with the sauce in a large bowl. When I first did this I thought there was way too much sauce, but I let it sit for a while to thicken and even put it in the oven to keep warm. This helped quite a bit and the sauce to pasta ratio was just fine.

To Prepare Pesto Sauce:

Vegan Pesto in Under 5 Minutes!

Use a food processor to chop up basil leaves, garlic cloves, pine nuts and blend with lemon juice and salt. Once blended add in olive oil and pulse until incorporated and it resembles traditional pesto sauce.
Top each serving of mac 'n' cheese with pesto sauce and savor every bite!

Dining In - Almond Florentine Bar Cookies

Florentine Bar Cookies - Chloe's Vegan Italian Kitchen

I made these as a Christmas gift for my grandmothers. When flipping through dessert recipes I thought they looked so elegant and would work well for packaging in a decorative tin. The process was multi-step, but fairly easy. Almost all ingredients are kitchen basics and may only require a quick trip to the store. 

The bottom layer was similar to a buttery shortbread cookie that was then topped with a gooey sweet almond-filled sauce, which hardened after baking and cooling. Once cut into squares, they were drizzled with melted chocolate to take them to the next yummy level and add an aesthetically-pleasing garnish. This recipe is from Chloe Coscarelli's latest cookbook Chloe's Vegan Italian Kitchen (buy yourself a copy here to fully enjoy!). I cracked it open for the first time this Christmas and am quickly progressing through recipe by recipe. 


Crust
1/2 cup Earth Balance margarine
1 1/2 cups flour
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Almond Sauce Topping
1/2 cup Earth Balance margarine
1/2 cup sugar
1/2 cup almond milk
3 tablespoons agave syrup
1/4 cup flour
2 cups sliced almonds

Chocolate Drizzle
1 cup non-dairy semi-sweet chocolate chips
1 tablespoon canola or coconut oil

Cookie Crust Ingredients
in Food Processor

To Prepare Crust: 

Preheat oven to 350 degrees and grease a 9x13 inch baking pan (deeper than a cookie pan).

Place all ingredients for the cookie crust in a food processor and pulse many times until you see the margarine has been incorporated and it resembles a fine meal.

Pour into the baking pan and spread evenly to cover the bottom. Press down to pack it in. Bake for about 10 minutes until it looks golden brown and is dry and hardened (I don't think I baked long enough as the cookie part was a little softer when it all cooled). 

To Prepare Almond Sauce Topping:

Use a medium saucepan and heat  on medium-high the margarine, sugar, almond milk, and agave so that it boils. Continue cooking at a boil for 10 minutes, but don't abandon the pot (it may boil over). Remove from heat and add in flour and almonds. Stir well. Sauce will thicken as it cools. 

 

Assemble cookie bars by spreading the almond sauce topping over the cooked bottom shortbread layer. Cook for another 20 minutes, but check on it towards the end to make sure the topping doesn't begin to burn. 

Let cool completely before slicing into small squares. I found that using a pizza cutter works well for this step, but it won't reach all the way to the edge, so use a knife and/or metal spatula to finish the job. Remove squares from pan and place on a large flat baking sheet covered with parchment paper for the final step!

To Prepare Chocolate Dip:

Burnt Chocolate :(

I had a baking fail on this step. I've melted chocolate a hundred times for the now FAMOUS vegan chocolate chip cookie dough balls. This time I burned the chocolate and had to repeat. Be careful to microwave on medium to low power for only a minute or less at a time and stir before continuing to melt. Once the chocolate hardens you can't successfully reheat it without it burning and drying up. You can also heat a small pot of water on the stove covered by a bowl with the chocolate chips in it (a homemade double boiler). You'll still need to stir frequently to distribute heat. 

Adding the oil will create a more fluid chocolate for decorating with, similar to a ganache. Use a fork or a squeeze bottle (like ketchup and mustard bottles - they sell these at kitchen supply stores) to drizzle melted chocolate on the bar cookies. 

Allow them to cool at room temperature or chill them in the refrigerator. Enjoy!

Dining In - Pasta Carbonara with Shiitake Bacon

Pasta Carbonara with Shiitake Bacon - Chloe's Vegan Italian Kitchen

This recipe came from Chloe Coscarelli's newest cookbook Chloe's Vegan Italian Kitchen (buy a copy here). I don't own this yet, but she was kind enough to share this recipe with her fans and followers on her website, link here. I made it with my mom for a family dinner. Though my dad modified his by adding ham and making it not vegan, it was enjoyed by all. I was happy to eat it again for leftovers the next day. The sauce was creamy and light, similar to an alfredo sauce. I'm not a fan of mushrooms, but of all of the varieties I do prefer shiitake the most. The method of baking these until they crisp up for that"bacon" crunch for a topping was a great idea. They were coated in olive oil and it added nice texture to an otherwise simple bowl of pasta. I had many helpings of this, as is the usual struggle when eating Italian food. The tofu in the sauce brought in some needed protein along with the brown rice pasta I used. I would make this again without a doubt! I served it with a few slices of toasted Italian bread to soak up any sauce, but the sauce was fairly thick and stuck to the pasta instead.

Shiitake Bacon Topping
1 pound shiitake mushrooms, trimmed and cut into thin slices, about 1/4 inch
1/4 cup olive oil
1 1/4 teaspoons sea salt
1/2 teaspoon ground black pepper

Pasta Carbonara
1 pound gluten-free pasta (recommended: linguine, spaghetti, fettuccine)
2 tablespoons olive oil
1 large onion, chopped 
3 cloves of garlic, minced
14 oz. of soft tofu (I used silken tofu and didn't have any issues)
1/2 cup water
2 tablespoons lemon juice
2 1/2 teaspoons sea salt
Ground black pepper
Fresh parsley, for garnish
Vegan Parmesan or nutritional yeast, for topping

To Prepare Shiitake Bacon:
Start by making the shiitake bacon first. Preheat the oven to 375 degrees.

Toss mushrooms with olive oil, salt, and pepper. Bake on large cooking sheet for about 30 minutes, turning frequently with a spatula, until lightly browned and crisp.


To Prepare the Pasta Carbonara:

Using a large pot, boil water with a pinch of salt. Add pasta and cook according to package directions. Drain (rinse if using gluten-free pasta) and return to the pot.

Heat olive oil in a medium skillet over medium heat. Add chopped onion and let cook until soft. Add garlic and let cook a few more minutes, until fragrant. Remove from heat.
 
In a blender, add in onion, garlic, tofu, water, lemon juice, and salt. Blend on high for about two minutes until very smooth.

....After Blending

Add sauce to pasta and toss to coat. Season with salt and  pepper. Let pasta sit for about 5 minutes to allow sauce to thicken slightly. Top with shiitake bacon, parsley, vegan Parmesan topping, if using, and serve.  

Allow Pasta to Sit to Soak in Sauce!

Dining Out in Minneapolis - Pizza Lucé

Athena Pizza, Gluten-Free & Vegan - Pizza Lucé

I visited Minneapolis for the first time earlier this year on a business trip. I knew my options would be limited for vegan dining, but I was happy to find a vegan-friendly menu at a local pizza chain, Pizza Lucé. The food wasn't anything to write home about, but I was fed and enjoyed seeing a menu well labeled, meeting the needs of dietary restricted diners. I first dined in with a friend.  Our waiter was friendly and was able to speak to the vegan options. We started with an app, the Veggie Meatball Appetizer, with veggie balls smothered in thick red sauce seasoned with herbs and served with garlic toast. These were hearty and good, probably the highlight of the meal. 

Mock Muffeletta - Pizza Lucé

For my entrée I had the Mock Muffeletta Sandwich. It was okay, but the bread to filling ratio wasn't quite right, as you can see in the photo. It came with BBQ sauce and seasoned mock duck, similar to seitan texture, with Muffeletta olive mixture, red onions, and Rinotta, their homemade vegan cheese made with tofu and cashews. I would and did skip this the next time. We finished out the meal with two desserts, because the prices were so cheap and I wanted to try as much of the menu as possible! We ordered the Chocolate Peanut Butter Bars and the Molly Bar. The Molly Bar (both gluten-free and vegan) was supposed to be a brownie, but it so dry and chalky we actually told the waiter we didn't want it. The Chocolate Peanut Butter Bars on the other hand were very good. It reminded me of a Rice Krispie treat, but made with peanut butter. It was topped with a layer of chocolate and powdered sugar garnish. These were very crumbly and flaky, but not dry in a bad way like the Molly Bar. 

Molly Bar, Gluten-Free & Vegan - Pizza Lucé

Chocolate Peanut Butter Bar - Pizza Lucé

The second time I ordered delivery to my hotel room. Unlike Galatic Pizza, Pizza Lucé offers free delivery! I treated myself because there was no way I was stepping outdoors again in the -15 degree temperature. Nothing quite like pizza delivery to your hotel room, lounging in PJs, and watching reality TV after a day's work! I ordered the Athena pizza with a few modifications to make it gluten-free and vegan. Typically it includes fresh spinach, tomato, feta cheese, Kalamata olives, artichoke hearts, red onions, Greek oregano and toasted garlic with light mozzarella on Bianca sauce. My order was: 1) gluten-free crust 2) no feta 3) swap out mozzarella for vegan cheese and 4) no olives (I'm just not a fan). Again, it wasn't anything outstanding, but it satisfied my craving and was more than enough to fill me up. I much prefer the vegan cheese (it might be Daiya) over their Rinotta homemade vegan cheese, which does have a grainy texture like ricotta. 

All in all I would and have gone back to Pizza Lucé when in town because my options are so limited, but it's been hit-or-miss so far. I think I'll stick with the vegan cheese pizzas or appetizers.

Pizza Lucé

119 North 4th Street

Minneapolis, MN 55401

Pizza Lucé Website

Dining Out in Chicago - Chicago Raw

Spaghetti + "Meatballs" - Chicago Raw

I've only visited a few all raw vegan restaurants, but am beginning to see more raw dishes show up on menus at vegan-friendly spots. I would like to eat more raw meals to freshen up and liven up my diet, but when the temperature begins to drop outside it's difficult to feel as satisfied eating cold veggies. It doesn't help that buying prepared raw meals puts a dent in your wallet. I was still eager to give Chicago Raw a shot earlier this month. I escaped the office for a quick lunch pick-up at the W. Huron Street location. The great thing about Chicago Raw is that everything is prepared and pre-packaged so there is no wait when you grab a meal here. There is something a little off-putting about selecting a cold meal from the fridge in a plastic container, but at least I knew the ingredients were fresh and healthy. 

Signature Sampler Platter - Chicago Raw

I would only have one chance to try the food here during my stay, so I grabbed the Signature Sampler Platter for $13 to get the most variety and try out the most popular menu items. It comes with Spaghetti and a "Meatball," Ravioli, Garden Burger, and a small dessert sample. I also picked up a couple of other dessert samples at the checkout counter - Apple Pie and Carrot Cake. Raw food can really fill you up and I was stuffed after devouring this large sample box. Starting with the Ravioli, these were small and fragile, filled with cashew cheese and wrapped up with turnip rounds. They were served with a shared side of Marinara (also for the Spaghetti) and Parsley Relish. They were a little too plain on their own so I enjoyed the mix of sauces with them. I could have eaten a bowl of these. Next I dove into the Garden Burger, a thick, hearty patty with a variety of seeds and vegetables - no nuts or oil! This came with Red Pepper Ketchup and Mustard smothered on top. I enjoyed this one a lot, but kept thinking how good it would be served warm with a bun and some fixings! Lastly was the Spaghetti and Meatball, a bowl of fresh zucchini shreds, a seed-based meatball that was similar to the Garden Burger, and a chunky basil and green olive Marinara sauce. I expected the noodles to taste watery and plain, but they didn't. I liked it. My favorite out of the three was the Garden Burger. They also threw in a mini dessert which I believe was the My Lucky Truffle, a minty chocolate ball. The two sampler desserts on the side were the Apple Pie - gala apples, dates, raisins, cinnamon, and the Carrot Cake - carrot, apricot, nuts blended with cinnamon. They reminded me of Larabars in their simplicity and were a nice way to finish off a satiating meal.

Dessert Samples - Chicago Raw

In the refrigerated cases you can also find condiments and sauces to purchase and incorporate into your meals at home. They also sell other packaged dry snacks and smoothies. Overall it's an overwhelming variety of healthy, raw, vegan foods to choose from in a grab-and-go style store. I appreciate the passion and focus that the two women who opened Chicago Raw share and I will likely be back when I return to Chicago and need to stay far away from any vegan deep dish pizzas (surprisingly I still have yet to find this by the way...)!

Mock Tuna Pate Sandwich - Chicago Raw

Chicago Raw

51 W Huron Street

Chicago, IL 60654
Chicago Raw Website